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SARAH AMENT DODSON
LIBRARY of CONGRESS?
Tw© Copies Received
FEB 20 1904
I CLASS C^s XXc, SNlo,
La .M «
Mrs. Sarah Ament Dodson.
Mrs. Dodson 's work among the ladies of Chicago for many
years and the hearty endorsement of her patrons has induced
her to carry her work beyond Chicago, that others may enjoy
and profit by her wonderful demonstrations. Her success in
Chicago has been unqualified not only in public positions,
but her list of private patrons includes the leading society
and club women of her city. She was unanimously chosen
instructor by the Board of Directors for the Woman's Be-
fuge; was also engaged for three successive terms for the
Chicago School of Domestic Science, and would have con-
tinued in these positions indefinitely but for the greater
demands from private patrons.
In all the advancements made in recent years nothing has
progressed as little as the science of breadmaking, and in this
one item of food lies the health and happiness of our nation
more than in any other one product.
Mrs. Dodson '& breadmaking is the wonder of all her
classes, and a perfect revelation.
She teaches how to set bread, raise and bake it in less than
three hours, and to make the raised rolls in less than one hour.
This, too, is pure, delicious, healthful. This lesson is alone
worth the price of the whole course.
Mrs. Dodson is not advertising any patented article, but
is teaching how to prepare the most delicious foods in the
easiest way, at the least expense.
SOUP STOCK is the essence of meat, and all good left-
over meat and bones should go to the soup kettle and be
boiled each day so that if there is not enough to answer
your purpose one day the second or third day may make up
the required amount. Any bones or bits of steak left, boil
well and set aside; this is economy; always keep plenty
of water on it and boil slowly ; season with salt and pepper^
but never put vegetable in stock. I seldom ever buy a soup
bone, but if of necessity I do, I add all cold pieces I have.
By tasting you can tell when it has boiled enough to give it
sufficient strength, then strain through soup strainer and
set away to cool, then remove all fat (never throw this away ;
save for fryings), and it is ready for any desired use, if
kept in the refrigerator it will keep two or three days.
BOUILLON— Take one onion, one turnip, one carrot,
some bits of celery (the leaves are good) and parsley (the
stems will do) ; chop this fine and add to it one pound of
chopped beef, two eggs, shell and all, and more shells if
you have them, add six cloves, six peppers, six allspice, two
bay leaves, stir well, put into the soup kettle with four
quarts of stock, heat to a boil, stirring carefully, when it
comes to a boil check it back until you have used a pint
of water, a little at a time, then check the heat and let it sim-
mer slowly two or three hours, and it is ready to strain and
serve. A light piece of flannel is best to make your soup bag
of and in every kitchen there should be a rack to hang it on.
CHOWDERS, whether of fish or vegetable, are all made
so nearly alike that when one is known, with good judgment
all can be made. I give here a fish chowder :
Cut one-half pound of salt pork in dice, one large potato
into dice, cut in small bits one or one and a half pounds
white fish (after boning), mix this with the pork and put one
layer of this in the soup kettle, then a layer of potatoes,
then a layer of tomatoes, then one of onions. Repeat this
until you have two quarts in the kettle, then add salt and
pepper, also a dash or two of red pepper. Cover with boil-
ing water and- cook slowly for three hours, then add a cup
of crushed crackers and one cup of rich sweet cream and
serve. All fish chowders are made this way, lobster, oysters
and clams. Potatoes alone make an excellent chowder, leav-
ing out the pork, in this case add a tablespoon of butter and
one of grated onion or potatoes and tomatoes, equal parts,
make a fine chowder.
This is also the best receipt I have ever tried for turtle
soup, though I brown the onion and pork in a frying pan
to begin with and add a half cup of flour; it is seldom we
can get good turtle; the canned is usually all that is ob-
tainable. If you have a first-class caterer, they can procure
it for you. I will add here that in all of these soups good
stock is preferable to water.
TOMATO PUREE is made as all purees are. When
you have learned to make one you can make all, only
learn to use the different seasonings, which is governed by
the various tastes of people. For one can of tomatoes take
two tablespoons of butter, melt it and add what flour can be
dissolved in it, let it cook a minute, then add a little milk,
cook and stir until smooth, continue to add milk until a
smooth thick sauce is made, season with salt, a shake of red
pepper, a pinch of ground mace, have the tomatoes strained
through a soup strainer, not a soup bag, but a perforated
tin strainer. Heat the juice and add a small pinch of soda,
add this by degrees to the cream sauce and it is ready to
serve. This is the only puree I put mace or red pepper in.
In pea or bean or cauliflower use a tablespoon of grated
Bisques are a thicker soup made in the same way,
usually of fish, lobster or clams and served in crust cups.
PUREE OF BEAN— Soak two pounds of beans over
night, put on the fire with one quart of cold water, boil
until very tender (if necessary add more water), add one
gallon of soup stock, chicken is best, one onion cut fine, one
potato and some small bits of raw ham, let boil slowly three .
hours, season highly with salt and pepper, add one quart of
boiling milk, strain and serve.
MULL A GAT A WNEY— Brown an onion and turnip with
a small piece of ham in frying pan, fill with water and turn
into soup kettle. Take one cup of flour and when well mixed
with warm water, stir into it, let it boil up and then add two
quarts of boiling stock, two cans of tomatoes and three sour
apples, cup up fine, let it boil slowly two hours, strain through
soup strainer, return to the fire and add two cups chicken
meat and one-half pound boiled rice and season with one tea-
spoon of curry powder, salt and pepper to taste.
MACEDOINE— Peal and cut in fancy shape or dice one
pint of carrots, one pint of hite turnips, boil in separate
vessels in water, slightly salted, until tender, have one pint
of peas cooked or one can, drain the water off of each and
put them each in # the sauce pan, then make a cream sauce
and pour over all and serve. A little minced parsley added
to the cream sauce improves the looks and flavor, also a
little of the stock from the turnips and carrot is allowable.
FANCY SPINACH— Have the water, one quart, boiling,
and the spinach well washed, salt the water and drop in a
little baking soda, about a salt spoon half full, immerse the
spinach and cover quickly, boil twenty minutes, drain
through a soup strainer, turn into a chopping bowl and
chop fine, then fry in a frying pan a small slice of ham, re-
move the ham and add one tablespoon of flour, let it cook
a moment and add one gill of water, when thick add one
tablespoon of vinegar, then turn the spinach into it and heat
it thoroughly, then shape in mound on platter and decorate
with hard boiled eggs.
BREAD— Two cakes of yeast, break in a half -pint cup,
throw in a tablespoon of sugar and fill the cup with warm
water, sift the flour into a bowl and make a well in the center,
drop into this a heaping tablespoon of lard, and a tablespoon
of salt, take one pint of milk, add one-half pint of water,
warm it to blood heat, mix this into the flour and lard, keep-
ing it in the center of the flour, then add the yeast and mix
to a soft dough, remove it to the floured board, let it rest
there until you empty the bowl, wash it and your hands, dry
and grease the bowl well with lard, shape the bread into a
round ball and lay it in the bowl, set in a moderately warm
place, in one hour it will be ready to mould into loaves and
rolls, this will make three loaves and one dozen rolls, place
in a warm place, in one hour it will be rfiady for the oven,
bake in a moderate oven thirty or thirty-five minutes.
DRY YEAST— One pint of hops, packed, two large pota-
toes; put hops in sack, peal potatoes and boil together in one
quart water ; when done, drain off, mash the potatoes, add one
pint of flour, then pour the water, the hops boiled in, hot over
the flour; stir well, add one tablespoon salt, two tablespoons
sugar and one cup of dry yeast, soaked, stir well and let
stand till next day in a warm place, then add cornmeal until
stiff enough to crumble; then lay a cloth on a screen and
spread the mixture on the cloth; put in a dry, cool place
until dry, then hang up in a bag and keep dry.
For bread take one teacupful and soap in one quart of
milk or water, then make a stiff batter, adding one table-
spoon of salt, one of sugar, and let stand over night; then
add flour enough to knead, and lay in a buttered bowl and
let rise until double the size; knead into loaves, let rise
again and bake until thoroughly done.
Rolls and teg, rusks can be made from this dough by
kneading shortening and sugar into it.
Fish when well cooked is an excellent food, but if not
properly prepared and well cooked is worse than no food
and is the most indigestable of all foods. Many persons ob-
ject to eating fish on account of the bother of removing the
bones at the table, hence it is better to remove the bones
and save all trouble. I never allow fish to go to my table
with bones in it. If a fish is fresh from the water the bon-
ing is more troublesome and is a good test, as to its fresh-
ness. If your market man will open the fish wide, if it is
not fresh the bones will slip about. Stale fish is not health-
ful food ; a delicate stomach can hardly digest it at all.
To bone a fish, hold the head towards you, insert the
knife at the tail end and bring it toward the head, cut-
ting the ribs loose near the spine, then lay it open and
first remove the ribs, then by passing the fingers over
the flat surface running from the head toward the tail
you can easily detect every little troublesome bone and re-
move them with the thumb and forefinger. This is a some-
what tedious process, but with a little patience can soon be
accomplished when the bones are removed. If it is to be
stuffed lay the stuffing on one side, fold the other over and
sew up, by leaving the head and tail on you thus have your
fish come to the table perfectly whole and not a bone in it.
For boiling wrap it tightly in a cloth and sew up ; for baking,
cover the pan with strips of salt pork and lay the fish on
it; for planking or a la Point Shirley, it is to be left open;
for frying cut in desired shapes and salt and pepper each
piece and pack one upon another. If this is done two or
three hours before cooking the salt gives it a firmness and
the pieces are easier to handle, that is they are not so apt to
break from handling. In frying fish roll in cornmeal, al-
ways lay the flesh side down, watch constantly and turn fre-
quently until a rich bifjwn, then lay on brown paper a few
minutes before sending to the table. Cooking butter is best
for frying and it is not necessary to have much in the fry-
ing pan, and it can be strained off and used over and over
again for fish or codfish balls, but it is not fit for anything
but fish. Tartar sauce is best to serve ith fried or baked
fish; for boiled fish Hollendaise sauce is best. Fish turbot
can be made from any fish, though turbot is best, and from
this it takes its name.
FISH TURBOT— Put one pint of milk in a double ket-
tle, add one small onion, cut up a few sprays of parsley and
a level tablespoonful of thyme, add salt and a shake of red
in a saucepan add one gill of water in which you have mixed
pepper, cook this one hour strain through soup strainer and
make a thick cream sauce, using this milk, then lay one
layer of boiled and carefully boned fish in the baking dish,
or individual dish, then a layer of sauce and so on until
the dis his full, then sprinkle with cracker crumbs and bake
only a few minutes in a hot oven or until nicely browned.
HOLLENDAISE SAUCE— Beat the yolks of three eggs
in a saucepan, add one gill of water in which you have mixed
one tablespoonful of flour, add a salt spoon half full of
ground mace, salt, a shake of red pepper, one tablespoonful
of viengar, juice of one lemon, cook until it is thick, remove
from fire and add four ounces of butter, stir this in and
serve at once. It is difficult to keep this sauce warm on ac-
count of the butter separating, so it is best to make when
ready to serve ; it is good, however, to serve on cold fish or
on cold meat.
GOLDEN BUTTER SAUCE, for Fish or Terrapin-Melt
a tablespoonful of butter and when boiling hot stir in a table-
spoonful of rice flour, do not let it brown, add gradually a half
pint of milk, when thick add the yolks of two eggs well
beaten; do not cook after the eggs are added; season with
salt and pepper and serve at once.
TARTAR SAUCE— One tablespoonful each of minced
sour pickles, onions, capers and parsley, one finely chopped
hard-boiled egg, a very little salt and pepper, wet whole
with lemon juice and mix with mayonaise dressing.
ENTREES AND SAUCES.
CLEVELAND CREAM CHICKEN— Make a cream
sauce of cream and corn starch, add to this sauce one teaspoon
of onion juice to a quart, and four tablespoons of cooked corn,
have the same amount of cooked chicken cut up fine, put one
layer of the sauce and then one of chicken in the dish, when
full put grated bread crumbs and grated cheese on the top,
bake in oven until brown on top. Crumbs are better if moist-
ened with melted butter.
SWEETBREAD CROQUETTES— Boil and blanch, cut
up the sweetbreads, make a very thick rue or cream sauce, stir
the sweetbreads in and shape in a cake about two inches thick
on an oiled platter or pan, when cold make in any desired
shape, roll in egg and cracker meal or grated bread, drop in
hot fryings until a rich brown, serve with any desired sauce.
TOMATO SAUCE— Put a cup of water and one of to-
matoes in a saucepan, add two cloves, one bay leaf, a small
piece of mace, a small bit of onion, let boil slow twenty min-
utes, strain and make a cream sauce.
TOMATO SAUCE— Strain through a soup strainer one
can of tomatoes, melt one tablespoon of butter in a saucepan.
add wliat flour it will dissolve and gradually add the tomato
juice, season with salt and pepper to taste.
CAPER SAUCE FOE TIMBALLS — Is made the same
way, using milk instead of the tomato juice and adding half
a cup of capers,
SALADS AND DRESSINGS.
FRENCH MAYONAISE— Put four yolks in a bowl, stir
and add level teaspoon of mustard, half teaspoon of salt, one
shake of red pepper, add one pint of salad oil gradually, stir-
ring continually, and when thick add juice of half a lemon
and one or two spoons of cooked salad dressing (which should
always be kept on hand), suiting your taste.
COOKED SALAD DRESSING— Beat one egg in a small
saucepan, add one cup of vinegar, one tablespoon of dry mus-
tard, shake of red pepper, level teaspoon of salt, level table-
spoon of sugar, piece of butter size of egg and one teaspoon
of corn starch, stir constantly over the fire till it becomes
creamy. This will keep for weeks in a cool place.
FRENCH DRESSING— Put one spoonful of vinegar in a
cup with saltspoon of salt, a shake of red pepper, add grad-
ually three spoons of oil and stir hard, the proportions can be
changed to suit the taste.
POTATO SALAD— Boil six potatoes, peel and slice
while hot, then pour over following mixture: Half cup
hot soup stock, one-third cup of oil, a shake of red pepper,
one^half cup vinegar, oriel teaspoon ,of salt, two onions
chopped fine, one tablespoon of minced parsley, mix hot • also
SHRIMP SALAD— One cup of shrimps cut up, one cup
of hard-boiled eggs sliced, one cup of cucumber pickles sliced :
mix gently with mayonaise.
JARDINIER SALAD— Equal portion of sliced toma-
toes, onions, cucumbers and radishes, a spoonful of minced
parsley, a little minced celery, a few leaves of nasturtium,
cut up, season with salt and pepper and drain in colander;
when ready to serve, mix with mayonaise.
RUSSIAN SALAD— Equal portion of cooked turnip,
carrot, string beans and peas, drain well and serve with
WALDORF SALAD— Cut one large slice of sour apple,
lay on a lettuce leaf, on this lay a slice of orange seeded, on
this the half of an English walnut, over this put mayonaise.
NUT SALAD— Equal portion of celery and nuts, mix
CAKES AND PUDDINGS AND GLACES*
WHITE CAKE-One-fourth pound of butter, one-half
pound sugar powdered, one-half pound flour, five whites of
eggs, one-fourth pint milk, two rounding teaspoons of bak-
ing powder, one-half teaspoon vanilla, one-half teaspoon
lemon, one-half teaspoon orange, cream, butter, then sugar
in it add flavoring, then milk, little at a time, then flour,
then eggs, very lightly beaten, lastly baking powder.
CAKE FILLING-— Two squares of chocolate, put in dou-
ble kettle with one gill of water, one cup of sugar, yolk of
two eggs, stir until thick.
WHITE FROSTING— Two tablespoons of water and one
of the white of egg, beat and add confectioner's sugar until
stiff enough to spread.
BOILED WHITE FROSTING-One-half pound pow-
dered sugar, wet slightly, cook until it flakes, then add two
beaten whites of eggs and whip until cold and stiff and
cover cake at once. If difficult to smooth dip knife in hot
CARAMEL FILLING— One cup sweet cream, three cups
of C sugar, one teaspoon of vanilla ; boil seven minutes and
stir until cold.
SPICE CAKE— Four eggs, one and one-half cups sugar,
one cup soft butter, three cups of flour, three level teaspoons
of baking powder, one cup of milk or water, one level tea-
spoon of allspice, one of cloves, two of cinnamon; put into
a bowl all at once and stir well until well mixed. Bake in
layers or loaf.
WHITE CAKE— Made the same way, only use eight
whites instead of four whole eggs ; beat stiff and add last.
BREAD PUDDING— Three eggs, one pint milk, four
tablespoons of sugar, beat whites to froth, add the milk and
flour; have one cup of small bits of bread cut fresh; pour
the custard into a pudding pan, drop the bread in and press
down with a spoon; bake until a silver knife will come out
clean where inserted in the center • serve with any souce or
rich cream. If bread is stale soak in milk.
RICE PUDDING is made the same way, using one cup of
cooked rice instead of bread, with a pinch of salt and a table-
spoon of melted butter.
TAPIOCA PUDDING is made the same way, using one
cup of soaked tapioca with" a pinch of salt.
BAKED CUSTARD— Five eggs, the yolks and whites
beaten separately; beat into the yolks five tablespoons of
sugar, add the whites beaten very stiff; stir all together with
one quart of rich milk, previously boiled and cooled ; flavor
with vanilla ; add saltspoon of salt, jpour into a buttered pud-
ding dish, set in a pan of hot water and bake in a moderate
oven until a silver knife inserted will come out clean.
MINCE MEAT— Four pounds beef, neck or shoulder;
two beef hearts, or better, four calves' hearts, four
pounds suet, five pounds currants, five pounds sultanos,
two pounds raisins, one-half pound citron, one pound
lemon, one bushel apples (sour), spices, three tablespoons
cinnamon, two tablespoons cloves, one tablespoon allspice,
one tablespoon nutmeg, one tablespoon mace and one
tablespoon ginger. Process— Boil meat until bones slip
out, boil hearts until tender, chop and boil suet thirty
minutes in salty water; leave hearts and meat in stock
all night, well covered; leave suet to get cold in water
in which it is boiled; mix raisins, currants, citron and
lemon. It improves the mince meat to add a little of any
preserved fruits you may have on hand. Peel and chop
apples, weigh six pounds sugar, put in kettle with one quart
vinegar and let come to a boil and stir with it all of the
spices, first wetting them in vinegar ; moisten fruits with this
syrup, also the apples. Chop meat and hearts fine and break
the suet up in it. Moisten all with the stock. Then meas-
ure one bowl of the meat and suet, one bowl mixed fruit
and one bowl of the apples and mix all together, and con-
tinue this until all the mixed fruits are used and then put in
juice of six oranges and grated rind of one. Put all on
stove and cook until apples are well cooked, stirring con-
BISQUE GLACE— Beat the yolks of eight eggs and one-
half pound powdered sugar until light, flavor with vanilla,
whip one quart double cream (the best), then mix the eggs
and sugar with the cream ; pour in an ice cream brick or form,
pack in ice and salt and freeze two hours; dip in lukewarm
water and turn out. French fruits may be put in if liked.
CHARLOTTE RUSSE— Whip one quart double cream
and add one-half pound powdered sugar; stir into this one
ounce Cooper's Isingless, previously soaked and melted in
a double kettle ; stir slowly until it begins to thicken ; then
pour into molds or cups lined with sponge cake. If fruits
are liked in it use one cupful of any fruit. Crushed straw-
berries or peaches or good. Sugar fruit very little, as there
must not be too much juice.
BAVARIAN CREAM— Soak one-fourth box gelatine in
one-fourth cup cold water, one hour or until dissolved ; bring
one cup of milk to a boil and stir it into the gelatine ; then stir
in one-third cup of sugar. Set in cold water to cool; whip
one pint double cream, set on ice; when the milk and gela-
tine begin to thicken stir over ice until perfectly smooth.
(Here is the secret of success.) If you allow the gelatine to
get too thick or if you do not stir it perfectly smooth the
little lumps will remain until the last and prove a detriment
to this most delicious dessert. Then stir into it the whipped
cream with as few strokes as possible to mix well. Pour at
once into the mold and set in ice to harden. Turn out and
serve with whipped cream or crushed strawberries. All
Bavarian creams can be made from this receipe by adding
the desired fruit or flavor. For chocolate, melt two squares
of Baker's chocolate in two teaspoons of hot water and stir
in the milk while boiling, also add one teaspoon vanilla. If
strawberries are used it requires one-half box gelatine and
one cup of crushed berries and sugar to taste. There is noth-
ing easier to make than Bavarian cream, nor is there any
dessert more appetizing, especially in hot weather. Have
everything ready before beginning and the most inexperi-
enced need not fail.
FROZEN STRAWBERRIES — Crush a quart of straw-
berries, add juice of one lemon, one and one-half cups sugar,
stir and stand in cold place for one hour, add one pint water ;
turn into freezer and turn slowly until well frozen. Frozen
fruits may be served at once or may be repacked until
wanted. Serve in small punch glasses or dessert glasses,
garnished with whipped cream. All fruits are frozen in the
SULTANO ROLL— Cover a cupful of sultano raisins
with the juice of three oranges, put a pint of cream over
the fire in double kettle, add eight ounces of sugar, stir
until sugar is dissolved ; take from fire and cool ; when per-
fectly cool add another pint of uncooked cream, a teaspoon
bitter almond extract and about three drops of apple green
coloring; freeze mixture in ordinary freezer; when frozen
stir in two ounces pistachio nuts that have been blanched and
ground; drain the sultanos perfectly dry, whip one pint of
cream to a stiff froth and add the sultanos, four tablespoons
powdered sugar, three drops fruit color ; mix carefully ; have
the freezing tub ready and the molds dipped in cold water
arranged over the ice; line the molds, bottoms and sides, to
the depth of on inch with the pistachio ice cream ; fill center
with the whipped cream; put a layer of ice cream over the
top and then a piece of waxed paper, and put on the lid;
pack the molds quickly in ice, and salt and stand aside for
two hours until thoroughly frozen. It is best to bind the
lids on with melted paraffine. The paraffine will harden
the moment it touches the can, making the seams sufficiently
tight to prevent the entrance of salt water. This dessert
must be served with a sauce; the following is a favor-
ite: Put one cup of sugar and one cup of water over
the fire and stir until sugar is dissolved ; boil until the syrup
spins a heavy thread; take from the fire and add the
strained juice of two lemons and one cup of strawberry
juice ; mix and stand on ice ; when ready to serve wipe the
outside of the molds and plunge into warm water and loosen
outside with a knife; turn on a platter and garnish with
fresh roses ; send to table with sauce in a boat ; to serve the
roll cut in slices and pour around a portion of the sauce.
LOTION FOR ROUGH SKIN, ESPECIALLY FOR
THE HANDS— Two ounces of alcohol, one-half ounce of tinc-
ture benzoin, two ounces of bay rum, one ounce of glycerine;
put the benzoin and alcohol together first and then add the
The Receipes in this Book are those used only in the following
Condensed Course of
Six Demonstration Lessons***
Soup Stock Puree Bisque
Consomme Chowder Macedoine
Bread Rolls Boned Fish
Fish Turbot Hollandaise Sauce
Croquettes Timbales Fried Chicken
Veal Cutlet Fricassee of Chicken
Boned Fowl Beef a la Mode
Cake Frostings Crust Cups
Biscuit Glace Charlotte Russe
Tomlinson-Allen Printing Company,
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